Health benefits
Eggplant: promote blood circulation
Tomato: produce fluid and quench thirst
Doubanjiang: maintain healthy skin and mucous membranes
Ingredients
Eggplant ( One ) | Tomato ( one ) |
Doubanjiang (15g) | Scallions ( Two plants span> ) |
Garlic ( Three cloves ) | Light soy sauce ( 15g ) |
Oyster sauce ( 5 grams ) | Balamic vinegar ( 5 grams ) |
Starch ( 5 grams ) | Sesame oil ( A few drops ) |
Oil ( appropriate amount ) |
How to cook eggplant with tomatoes
2.Peel the tomatoes and cut into small dices, try to cut them as small as possible.
3.Cut the eggplant into one centimeter square strips.
4. Cut the garlic into minced garlic.
5. Cut the green onion heads and green onion leaves into fine pieces respectively.
6.Pour half a bowl of water into the bowl.
7. Add light soy sauce, oyster sauce, balsamic vinegar, starch, and a few drops of sesame seeds to half a bowl of water.sesame oil, mix well and make a bowl of juice.
8. Rinse the pot and let it dry.Then pour the eggplant directly into the pot and slowly pour it over medium-low heat.Stir-fry until soft and set aside.
9.Add a little oil to the pot.
10.Add bean paste and stir-fry until fragrant.
11. Add minced onions and minced garlic to bring out the aroma.
12.Add tomatoes and stir-fry.
13.Add the stir-fried eggplant and stir-fry evenly.
14. Then add the bowl juice prepared in advance.
15.Turn it over a few times until it thickens.
16.Sprinkle with chopped green onion and serve.
1. Prepare the ingredients.
Tips
It is recommended to use a non-stick pan to cook eggplant.In this step, the eggplant must be stir-fried until soft, so as to ensure that there is less oil and it is delicious.
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